GRITS

FL012: GALLERIA
June 8, 2020

Our original FL012 recipe for shrimp and grits came from the Momofuku cookbook. We all had some trouble with the timing and quantities as written, so for posterity we upgrade to a classic: basic grits from Edna Lewis, with a clove of garlic for the Limo touch.

Goal: a featherbed of starch
Yield: about 4 servings
Leftover strategy: reheatable on the stovetop. Whisk with a little water to break up the cooled grits until they melt back to their former consistency

  • 2 cups water, plus more as needed

  • 2 cups milk, plus more as needed

  • 1 cup stone-ground grits

  • 1 teaspoon kosher salt

  • 1 clove peeled garlic

  • 2 tablespoons butter

  • 1/4 cup heavy cream (optional)

 

Bring 2 cups water and 2 cups milk to a boil. Meanwhile, put the grits in a large bowl and cover with cold water. Swish the grits around so the chaff floats to the top, then scoop it off and discard. Drain the grits.

When the pot boils, whisk in the grits and salt, then microplane one clove of garlic directly into the mix. Cook, whisking often, until the grits are completely tender – about 1 hour, possibly longer. Add additional milk and/or water when the grits become too thick or if they start sticking aggressively to the pot.

Remove from heat and stir in the butter and the optional cream.